Monkfish is a tough, meaty fish which will stand up to the flavours of mushroom and hazelnuts, and the soya sauce gives the dish an extra kick. Make sure you buy fresh monkfish, preferably on the bone as the cooking and taste will be far superior.

Monkfish with hazelnut cappuccino and oyster mushrooms

Serves 4

50g butter

1 shallot

1 clove garlic

200ml white wine

500ml fish stock

250ml double cream

60g hazelnuts

30ml hazelnut oil

1 x 1kg monkfish tail (on the bone, skin, sinew and fins removed by the fishmonger)

100ml light soya sauce

150ml peanut oil

500g oyster mushrooms

Start by making the sauce. Melt the butter in a large saucepan until it starts to foam. While the butter is melting peel and slice the shallot and garlic finely. Add them to the pan, season lightly with salt then sweat over a low heat without colouring until soft and translucent.

Increase the heat, add the wine and cook rapidly until around 40ml of the wine remains. Now add the fish stock and continue to cook on a high heat until the stock is reduced by half. Add the cream, hazelnuts and hazelnut oil and bring to the boil. Remove the pan from the heat and set it aside to infuse for 30 minutes.

Set the oven to 180C/160C fan/gas mark 4 and transfer the sauce into a vessel large enough to hold the fish.

Warm the sauce until it starts to simmer then lightly season the monkfish tail and place it in the sauce. Put the pan in the oven for 10 minutes then remove it from the oven and allow it to rest for five minutes. Remove the fish from the sauce and place it on a warm plate to rest further. Finish the sauce by blending lightly with a stick blender before passing it through a fine sieve.

Heat the soya sauce and peanut oil in a separate pan. When it begins to boil add the oyster mushrooms and cover with a lid. Cook on a high heat for four minutes; when cooked, the mushrooms will be soft and glazed.

Finish the dish by slicing the monkfish fillets from the bone – simply run a knife down either side of the bone and cut each fillet in two. Serve the fish on top of the mushrooms and pour the sauce over.